Potato Salad. Sweet Potato Potato Salad We love sweet potatoes and they are terrific when combined with plain white ones, especially in an old fashioned potato salad. This one has mayonnaise, a bit of mustard, celery, hard-boiled eggs, and a smidgen of chopped onion. Place potatoes in a large saucepan and cover with water.
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Potato Salad Ingredients: Alright, let's talk ingredients!
To make this Southern potato salad recipe, you will need: Potatoes: I prefer buttery Yukon Gold potatoes for this recipe, but Russets or red potatoes would also work well too.
Feel free to peel your potatoes if you do not like the skins, but I always leave them in because I like the extra texture that they add.
You can have Potato Salad using 16 ingredients or fewer. Here is how you cook it.
Ingredients of Potato Salad
- Prepare 10 each of Small potatoes.
- You need 10 each of Small purple or red potatoes.
- Provide 6 each of Bacon.
- You need 10 each of Pearl onion.
- Prepare 3 tbsp of Thyme.
- Prepare 5 tbsp of Mayo.
- Provide 1 tbsp of Dijon mustard.
- Prepare 2 tbsp of Bacon fat.
- You need 1 tbsp of Olive oil.
- You need 1 each of Lemon juice.
- You need 2 tbsp of Lemon pepper.
- You need 1 each of Lemon zest.
- You need 2 tbsp of Water.
- You need 1/2 tsp of Paprika.
- You need 1/2 tsp of Cayenne.
- You need 1 tsp of Garlic powder.
Bring a large pot of salted water to a boil. The potato salad ingredients you'll want to include depend on your own particular preference, but celery, onion, egg and mayonnaise are the classic choices. Once you master this easy recipe, try another from our collection of potato salad recipes. There are potato salads with herbs, with onions, with water chestnuts, with bacon.
These recipes cook in around 20 minutes from begin to finish, and 4 moves. Get ready to follow these recipes to get you by way of a engaged back-to-school tide!. Here is how you achieve that.
Potato Salad instructions
- Cut potatoes in quarters and add salt, pepper and lemon pepper. Roast at 500°F until crispy brown about 12 min..
- Cut both ends off the pearl onions (skin on) and heat a sauté pan with a little olive oil and brown both sides of onions until dark. Set aside to cool then peel skin..
- Cut bacon into inch long pieces and brown in sauté pan until crispy (save fat)..
- Add thyme, lemon juice, lemon zest, mayo, Dijon, paprika, cayenne, garlic powder, olive oil, bacon fat, salt and pepper and water in a bowl and mix. Put mixture in color until very cold and then toss in potatoes until well coated and then pearl onions and then bacon. Then serve..
The list goes on and on. But today, to keep things simple, I'm making potato salad. The "perfect" potato salad for us had tender chunks of potatoes, plenty of sweet pickle relish, lots of hard-boiled eggs, and an ultra-creamy mayo-based dressing. This is our absolute favorite Potato Salad ever! Identifying the "best" potato salad can be a highly personal experience, depending on what you're used to and prefer.